John Myers
Ingredients for 4 servings:
- 8 small sausages, fresh, approx. 600 g
- 8 savoy cabbage leaves
- 2 m.-sized onion(s)
- 3 cloves garlic
- 1 small can of tomatoes, chopped, approx. 400 g
- 200 ml water
- 15 ml extra virgin olive oil
- ¼ tsp salt
- Salt and pepper, freshly ground
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 10 minutes
Remove any bad leaves from the savoy cabbage and cut off 8 leaves at the stalk. Cut off 2/3 of the thick ribs on the leaves. Heat water in a large pot and blanch the cabbage leaves for about 3 minutes until they are soft enough to wrap the sausage in. Wrap each sausage in a cabbage leaf, starting with the rib on the underside of the leaf. Peel and finely dice the onion and garlic. Heat olive oil in a large pan and sauté the onion and garlic. They should not brown. Add the tomatoes. Rinse the tomato can with 200 ml of water and add the water to the pan, add the salt, and mix. Add the savoy cabbage rolls. Heat and simmer over medium heat for about 35-40 minutes until tender, turning the rolls once during this time. Season the finished dish with salt and freshly ground pepper. Serve with rice as a side dish.
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